Prosciutto Arugula Pizza
Let's get grilling
Make dough in the same manner, top with sauce, cheese and prosciutto. Grill until the cheese is melted and dough has browned nicely on the bottom. Remove pizza from grill onto a rack.
28 oz. San Marzano peeled tomatoes, drained
extra-virgin olive oil
kosher salt and fresh ground pepper, to taste
fresh pizza dough (room temperature, divided into 2 pieces)
prosciutto, thinly sliced
fresh mozzarella, sliced and patted dry
Credit: Recipe created by Melissa Reome on behalf of Kingsford® Charcoal
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